Nammos is located by the sea in Four Seasons Resort, Jumeirah Beach, Dubai.
Mitchelle D'Souza, Sub-editor/Reporter
If you've been missing the taste of the Mediterranean brio, here's one way to experience it.
You can now bring seaside eatery Nammos' vibe and a true culinary experience home, as the Dubai-based Greek export shares their curated list of recipes with readers, who can polish their cooking skills while social-distancing.
Capturing the ambience of Nammos, the easy-to-follow recipes — Nammos Salad, Fried Zucchini Tzatziki and Baked Pappardelle with Tomato Sauce — come replete with an interesting mix of zesty ingredients.
Bursting with fresh flavours, we are sure these dishes will transport you to the sun-drenched shores of the Mediterranean.
For the salad:
50g white cabbage
50g red cabbage
1 carrot grated
1 small cucumber
Peppers, coloured, sliced
1/2 avocado diced
1/2 orange fillet
1 tsp pine nuts
1 tsp walnuts
20g Parmesan flakes
10g rocket leaves
For the dressing:
2 tsp mustard
1 tsp brown sugar
1 shot glass of soy sauce
2 shot glasses of orange juice
150ml olive oil
1/2 shot glass of balsamic vinegar
1. Mix the dressing ingredients together, save for the olive oil, which we slowly pour into the mixture.
2. Serve the vegetables in sequence as follows: lettuce, cabbage, rocket, tomato, avocado, cucumber, orange, nuts, Parmesan flakes and drizzle it all with the dressing.
FRIED ZUCCHINI TZATZIKI
1 whole zucchini chopped into sticks, rectangle blocks or circles
For the tempura flour mix:
100g corn flour
75g all-purpose flour
250ml cold sparkling water
20g chopped parsley
20g chopped mint
Salt & black pepper to taste
For the tzatziki:
50g fresh yoghurt
10g finely chopped garlic or garlic paste
1pc small cucumber
Drizzle of olive oil
Salt & black pepper to taste
1. Prepare the tzatziki by whisking the yoghurt and adding the garlic, some olive oil and mint.
2. Remove the seeds from the cucumber and grate.
3. Squeeze the juices from the grated cucumber and save the juice.
4. Add the cucumber to the yoghurt and mix. Follow it up by adding the cucumber juice to the yoghurt mix to achieve your desired consistency.
5. Season with salt and black pepper. Store in the fridge.
6. Prepare your tempura mix by combining both the flours in a bowl.
7. Add the chopped parsley and mint to the flour mix.
8. Pour in the cold sparkling water and whisk until smooth.
9. Season with salt and black pepper.
10. Add in the zucchini to the tempura mix and deep fry.
11.When the zucchini rises to the top of the oil and the batter is crispy it is cooked.
12. Drain any excess oil, season and serve with the tzatziki.
BAKED PAPPARDELLE WITH TOMATO SAUCE
500g fresh cherry tomatoes
15g chopped garlic
½ tsp paprika
Sugar to taste
250g fresh pappardelle or pasta of your choice
1. In a pan, on low heat, sweat the garlic in some olive oil (do not brown the garlic).
2. Chop the cherry tomatoes in half and add to the pan.
3. Add a pinch of salt and cover the pan.
4. After 20 minutes, remove the lid and the sauce is ready.
5. Add the salt, paprika and a little sugar to balance the sauce.
6. Cook the pasta according to the cooking instructions and drain.
7. Add to the sauce.
8. You can add burrata, fresh basil leaves and bake in the oven to finish for extra flair.
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